Country-Style Peanut Paçoca: Traditional Recipe with Cassava or Corn Flour

Get ready for a journey through time and flavor with this recipe for Country-Style Peanut Paçoca! A rustic and irresistible version of the sweet paçoca, made with cassava or corn flour, that will take you to farmhouse kitchens and revive childhood memories. Different from the traditional peanut paçoca, which is pressed and shaped into a cylindrical form, this version is a moist and delicious farofa, perfect to be eaten with a spoon. The country-style peanut paçoca, or rustic paçoca, is a simple delicacy full of flavor, and when prepared the way I will teach you, it enchants. If you are looking for an authentic taste, get ready to fall in love with this recipe!

Country-Style Peanut Paçoca: A Delicious Tradition

A country-style peanut paçoca is a recipe that carries the essence of Brazilian rustic cuisine. Made with simple and accessible ingredients like peanuts, cassava (or corn) flour, and sugar, this paçoca is a true celebration of the flavors of the land. Traditionally prepared in a mortar, where the ingredients were pounded until forming a moist and flavorful farofa, this recipe has been adapted for today, using a food processor or blender, which eases the process but still preserves the authentic flavor and unmistakable texture of country paçoca. It is perfect to be served as a sweet, alongside a fresh coffee, or even used in other preparations like cakes, pies, and desserts. It is a delicacy that, besides being delicious, is also simple to prepare.

Ingredients: The Simplicity That Charms

The ingredients to make the country-style peanut paçoca are basic and easy to find. Write these down:

• 2 cups (about 250g) raw peanuts with skin
• ½ cup (about 50g) cassava flour, not very toasted, or fine yellow corn flour (bijú)
• 1 and ⅔ cups (about 250g) sugar

Ingredient Tips:

• Peanuts: Use raw peanuts with skin, preferably of good quality. It is essential to roast the peanuts at home so they release their natural oils and provide the binding and moisture needed for the paçoca. Do not use pre-roasted and salted peanuts from packages, as they will not work for this recipe; the peanuts need to be roasted and ground fresh, and the flavor should be as neutral as possible to blend well with the other ingredients.
• Flour: The traditional recipe calls for cassava flour that is not very toasted, or yellow corn flour like bijú. Cassava flour has a more neutral flavor and ensures the rustic texture, while corn flour adds a slightly sweet touch and a more yellowish color. You can choose whichever flour you prefer or even mix the two. The important thing is to choose coarser flours, more like semolina; flaked flours are also welcome and resemble the product traditionally made in a mortar. Fine flours, such as wheat flour or cornmeal, are not recommended for this recipe, as they make the paçoca resemble more of a dough and lose its key characteristic, which is the binding that the peanut fat brings.
• Sugar: Regular refined sugar is most commonly used, but you can try crystal or demerara sugar, making sure to grind them beforehand in a blender or processor so the texture becomes finer and the paçoca more homogeneous.
• Pan or Baking Tray: A pan, preferably with a thick bottom, or a large aluminum baking tray is essential for making this recipe, as you will need to roast the peanuts in the oven or pan. This requires some attention and care to prevent the peanuts from burning or sticking; this process is crucial for the recipe. If you choose a nonstick pan or baking tray, even better, as it facilitates preparation and cleanup.

Preparation: The Secret to Perfect Paçoca

Though the traditional recipe uses a mortar, we will adapt the preparation to a food processor or blender, making the process easier without losing the essence of the **country-style peanut paçoca**.

1. Roast the Peanuts: Preheat the oven to 200°C (high temperature). Spread the peanuts on a large baking tray so they are in a single layer and not overlapping, and bake for about 20 to 30 minutes, stirring halfway through, until they are lightly golden with cracked skins but be careful not to burn them. Oven times may vary, so keep an eye to avoid burning. You can also roast the peanuts in a large pan over low heat, stirring constantly until golden and aromatic; this process takes time and should be done slowly to avoid burning. Let the peanuts cool slightly. Ideally, they should still be warm when ground with the flour.
2. Remove the Skins: Once cooled, rub the peanuts with your hands to loosen the skins. Use a large sieve with wide mesh to separate the peanuts from the skins by gently shaking it, or you can blow lightly over a bowl so the skins fly away and the peanuts are clean. This is a more laborious process but achieves the same result. Discard the skins.
3. Process the Ingredients: In a food processor or blender, add the roasted and peeled peanuts, cassava (or corn) flour, and sugar. If you use a blender, it’s best to use the pulse function and stop periodically to avoid overloading the motor. This process is slower but prevents motor burnouts since the recipe requires some time to process so ingredients do not burn or turn bitter. If your blender isn’t very powerful, the dough from the paçoca might be too heavy and could damage it. Processing in stages and pulsing avoids accidents and damage. The food processor is more powerful and recommended for this recipe since it can process large amounts of food safely for longer and also has the pulse function to crush the ingredients without turning them into a very fine paste, resulting in paçoca with a coarser, sandy texture, ideal for the traditional country-style paçoca. Process until you get a coarse, moist farofa that clumps when pressed by hand. The ideal point is when the mixture starts releasing peanut oil forming a moist but loose farofa. That’s why it’s essential to roast and skin the peanuts, rather than using raw or pre-roasted ones, to get the correct consistency and coarser flour.
4. Store and Serve: Transfer the paçoca to a glass or ceramic jar with a lid, preferably wide-mouthed to make scooping easier since you press the paçoca with your fingers directly in the jar and pull it carefully to keep the pieces whole. Keep it at room temperature as this is how it’s served and eaten—like a moist farofa—or store in the refrigerator well covered. It keeps well up to a week outside the fridge. Serve pure, with a spoon, or use as an ingredient in other recipes. Country-style peanut paçoca is a perfect accompaniment to freshly brewed coffee but can also be used as a topping for ice cream, açaí, cakes, pies, and other desserts. Try it with banana too; it’s delicious and brings childhood memories for those who ate it that way when younger.

https://www.youtube.com/watch?v=0B581sDZjMk

Tips for Even Tastier Peanut Paçoca

• Adjust the Sweetness: If you prefer a less sweet paçoca, reduce the sugar to 1 cup or try using demerara sugar, ensuring it is well ground beforehand to resemble refined sugar. But it’s important to use at least the minimum indicated amount; otherwise, the paçoca will not be sweet enough.
• Swap the Flour: Try using fine yellow corn flour (bijú) instead of cassava flour for a different flavor and texture. Other finer flours, such as wheat, rice, or oat flour, will produce a heavier dough and the paçoca will lose its characteristic moist farofa texture. You can make half the recipe with each flour to see which you like best.
• Add a Touch of Salt: A pinch of salt enhances the flavor of the peanuts and sugar. If desired, add it along with the other dry ingredients, and remember to omit it if using already salted peanuts.
• Make Larger Batches: This recipe can easily be doubled or tripled according to your needs. Be careful with quantity if using a blender; depending on size and power, it might not handle a doubled recipe, for example.
• Give the Gift of Flavor: The **country-style peanut paçoca** makes a delicious and heartfelt gift. Put it in tightly sealed glass jars and decorate with ribbons and personalized labels to gift friends and family who appreciate this delicacy. Another option is to wrap the paçoca in parchment paper and place it in wooden or cardboard boxes; it looks very beautiful and rustic.

Recommended Products to Facilitate Preparation

• 9-Piece Teflon Cookware Set with Glass Lids and Nonstick Coating: A large, deep pan from this set will be perfect for roasting peanuts on the stovetop if you prefer not to use the oven. Check out this option! – Versatility and quality in your kitchen!
• 6-Piece Nonstick Knife Set: Useful for cutting nuts and fruits if you want to add them, plus for opening packages and jars. See it here! – Precision and comfort while cutting!
• Knife Sharpener with Suction Cup: To keep your knives always sharp and in perfect condition. Check out this option!– Knives always ready for use!
• Philco PLQ2100PI Blender 12 + Turbo 3L 1200W: Useful to blend the ingredients using pulse mode to get the ideal consistency for the recipe, but only use if your blender is very powerful, otherwise the recipe might permanently damage your appliance. See it here!– Power and precision for your preparations.

Conclusion

A Country-Style Peanut Paçoca is more than just a simple recipe; it is a tradition that revives flavors and cherished memories. With its simple preparation and accessible ingredients, this paçoca is a delicious option for those looking for a homemade sweet, full of flavor and with that special touch of countryside cuisine. Try making it at home and be surprised by the texture and taste of this delicacy that wins over generations! Visit our blog for more tips and recipes!